Source: 12 Months of Monastery Salads
Date tried: April 29, 2014
Yield: 10 servings
Time needed: 30 minutes
A very simple potato salad with a very simple dressing. Excellent combination. No need for chilling either. It can be served immediately at room temperature.
German Potato Salad
10 medium size red potatoes
2 large cucumbers, peeled, quartered lengthwise, seeded and cubed
1 medium Vidalia onion, finely chopped
1 dill pickle diced
3 Tbsp. mayonnaise
2 Tbsp. Dijon, Meaux or another French mustard
1.2 cup olive oil
1/4 cup cider vinegar
salt and freshly ground black pepper to taste
1/3 cup finely chopped Italian parsley for garnish.
Cook the potatoes whole in a large saucepan of boiling salted water until just tender; start checking after 10-15 minutes of cooking. Do not overcook.
Drain, rinse in cold water & let stand a few minutes to cool.
Peel and slice the potatoes and put them in a large salad bowl.
Add the cucumber, onion and dill pickle.
Toss gently so as not to break up the potato slices.
Combine the mayonnaise, mustard, olive oil, vinegar, salt and pepper in a blender and whirl until smooth.
Pour the dressing over the salad and toss gently to coat everything.
Just before serving, sprinkle the chopped parsley over the salad.